Best Mandarin Orange Ice Cream With Sesame Brittle Recipe Epicuriouscom Recipes

Orange Ice Cream image

Yield Makes about 3 cups

Number Of Ingredients 6

2 large navel oranges
2 cups whole milk
1/2 cup sugar
4 large egg yolks
Special Equipment
an instant-read thermometer; an ice cream maker

Steps:

Finely grate 2 tablespoons zest from oranges, then halve oranges and squeeze enough juice to measure 1/2 cup. Discard oranges.
Bring milk, 1/4 cup sugar, a pinch of salt, and 1 tablespoon zest to a boil in a 2-quart heavy saucepan, then remove from heat and let steep 30 minutes.
Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, whisking constantly until combined well. Pour mixture into same saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
Stir in orange juice and remaining tablespoon zest and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.

Orange Ice Cream image

Yield Makes about 2 1/3 cups

Number Of Ingredients 4

4 large egg yolks
1/3 cup sugar
2 cups half and half
2 teaspoons (packed) finely grated orange peel

Steps:

Whisk egg yolks and sugar in medium bowl until blended. Bring half and half and orange peel to simmer in heavy medium saucepan. Gradually whisk into yolk mixture; return to same pan and stir over medium-low heat until custard thickens slightly and temperature registers 180°F, about 4 minutes (do not boil). Refrigerate custard until cold, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.)
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 4 hours. (Can be made 1 week ahead. Keep frozen.)